Suzi's Blog

Kahlua Frosting


This coming Sunday is Mother’s Day and it may just be time for husbands and kids to spend some time in the kitchen. Make Mom a cake. Frost the cake. See Mom smile.

Actually, see Mom roll her eyes when you surprise her with a spectacular frosting that transforms any cake — white, yellow, chocolate — into a carousel of flavor. I don’t think there is enough Kahlua here to really cause a problem for the kids. If you are sensitive to the alcohol issue, you can substitute an equal volume of coffee. But if you can, use the Kahlua for its very specific flavor profile.

You can play with this recipe by adding in a teaspoon of espresso powder, or additional vanilla. Here the recipe calls for ½ teaspoon vanilla, an amount that appears to be “traditional.” Do you really measure carefully? Have you ever just put in a full teaspoon instead? Or a tablespoon? It takes a lot of vanilla to make a difference. It really does.

And if you need a good cake recipe, please use the search box here on this blog. There are 240 different cake recipes available to you [that includes crab cakes, which I would discourage with this frosting].

Kahlua Frosting

Yield: 4+ cups


  • 1 cup unsalted butter
  • ⅓ cup Kahlua
  • ½ teaspoon vanilla extract
  • 5 cups powdered sugar
  • Milk or heavy cream as needed, if needed


In the bowl of an electric mixer fitted with paddle attachment, beat the butter for 2 minutes on medium speed. Add the Kahlua and vanilla extract and beat for an additional minute. Adjust the speed to low and add the powdered sugar 1 cup at a time until well incorporated. Add more powdered sugar to thicken the frosting or some milk/cream to loosen to a spreading consistency.

Source: Frostings by Courtney Dial Whitmore

Photo Information: Canon T2i, EFS 60 mm Macro Lens, F/2.8 for 1/100th second at ISO‑800



Chili Mocha Frosting


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Sometimes life does get better. And easier. For example, a couple of years ago, a Starbucks opened on our block. It’s around the corner, to be true, but in a short walk of 400 feet we can have our java anytime we want. There is no excuse, no matter how wet or snowy or windy, for missing out on one of life’s necessary pleasures.

Before this Starbucks opened, we had to travel very far to get our fix. Four blocks, which on a snowy day does in fact make you think twice.

Hot coffee can be drunk. Or it can be eaten. Here’s a sublime Mocha Frosting that calls for blending cocoa powder with hot coffee.

Mocha frosting in the morning? Sure. Dip some of those Walker’s Shortbread cookies — often on the shelves at Starbucks — into this frosting for an extra morning caffeine jolt.

This frosting is delightful on cakes, cupcakes and cookies. There is nothing like a warm browning with hot mocha frosting.

Chili Mocha Frosting  

Yield: fills and frosts one 2-layer 8- or 9-inch cake


  • ¼ cup butter at room temperature
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon chili powder
  • 2 ½ cups sifted powdered sugar [plus more if needed to get the desired consistency]
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 3 tablespoons hot coffee


In a mixing bowl, cream the butter. Add the cocoa powder, salt and chili powder. Add the powdered sugar ¼ cup at a time. Periodically, add teaspoon portions of the vanilla and coffee as you strive for frosting consistency.

Too much liquid? Try beating the frosting on high speed. If necessary add more powdered sugar, one tablespoon at a time.When all the ingredients are in the bowl, beat until smooth.

Source: Adapted from Chocolate Cookery by Mable Hoffman